Mushrooms are so good for you: they fight inflammation for one thing, but what do you do when picky eaters won’t eat or even try one? Make them taste better, then ease them into other recipes after the first success! These easy, Creamy Mushroom Pork Chops were a huge hit at our house and might be one at yours, too.
Even those who don’t normally partake in the fungi were surprised! Tender, braised, golden brown pork chops and mushrooms in a creamy sauce, this recipe inspired by Cooking Light helped the medicine go down. As you can see, a couple of the chops were missing from the pan by the time I took the photo. Sorry, these just made us so hungry!
About Creamy Mushroom Pork Chops:
Creamy Mushroom Pork Chops take minutes to cook, about 30 or so, all simmered in the same pan. I love recipes like this that taste fantastic, look all gourmet (and can I mention one pan again?) and are really just a big, fat cheat. This recipe will make you a hero!
Even better, this is a grown-up version of the familiar old recipe so many of us grew up with: pork chops and canned cream of mushroom soup. That was always a favorite at our house when I was a kid and that’s no surprise because these flavors are such a classic combination.
I can easily see myself adapting this same recipe for chicken, we liked it that much. I can also see putting Creamy Mushroom Pork Chops on regular rotation throughout our long, cold, dreary Minnesota winters. They’re a perfect answer when you need a quick, heartwarming meal on any old weekday and it’s fancy enough for company if you want to double it.
Saving Money on Creamy Mushroom Pork Chops:
I substituted buttons for their grown-up sibling, the cremini. Either mushroom will work, but buttons generally cost a little less and have all the same health properties. More for less is a good policy with food in general and when the less expensive foods have the same nutrients, that’s a no-brainer. Mushrooms regularly go on sale, especially around holidays. When I bring them home, I turn them over and poke a few holes in the bottom of the package then store them upside down. That gets the mushrooms off the wetter, bottom of the package where there’s bound to be condensation.
The original recipe called for white wine, but I tried Creamy Mushroom Pork Chops with white and Marsala and liked the Marsala better. Marsala gives it such a good flavor. Since Marsala is a fortified wine, it will keep practically forever even after you open it and it’s strong, so you don’t need to use much. Another bargain. Consider a bottle of Marsala in the cupboard an investment.
Of course, you’ll want to buy your pork chops at a low. For boneless chops like this, buy a loin and cut it into the sizes you want from thin to thick. Toss them into Ziplocs in portions that fit your family and freeze. A homemade chicken stock is one of the best bargains around and beats out store bought in taste and quality.
What to Serve with Creamy Mushroom Pork Chops:
A wild rice mix was suggested for serving, but honestly, it’s not something I normally buy. Those packets are pricey. I’m more one to cook up wild rice and divvy it in the freezer, usually for one of my wild rice soups. Then if I want a wild rice mix, I can whip up some rice and add the wild rice to it.
This sauce though practically screams out for mashed potatoes. I gotta tell you, the gravy and potatoes almost stole the show. Potatoes are cheaper, too, so Pro Tip: when serving a dish that revolves around a big protein, like chops, steaks or chicken breast, choose less expensive sides.
Now, imagine this dish on any old weeknight. It’s that do-able. And when you’re done, go ahead, lick your plate if you want – I won’t judge! 🙂Print
Creamy Mushroom Pork Chops
An easy 30 minute dish that’s gonna make you look like a hero!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 4 (6-ounce) loin pork chops
- 2 tablespoons butter, olive oil, or a combination
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried
- 8 to 12 ounces button mushrooms, cut into 1/2 inch slices
- 1 medium onion, halved and thinly sliced pole to pole
- 2 tablespoons all-purpose flour
- 2 tablespoons of Marsala
- 1 cup unsalted chicken stock
- 2 tablespoons sour cream
- Chopped parsley for garnish
Melt butter or heat oil (or combination) in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.
Add rosemary, mushrooms, and onion to pan; stir to coat and cook, covered for three or four minutes. Uncover and stirring occasionally, cook until mushrooms are tender and golden brown and onion softened.
Sprinkle mixture with flour; toss to coat and continue cooking and stirring for a moment. Stir in wine and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer gently about 8 to 10 minutes or until the desired degree of doneness.
Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional minutes to reduce just a bit. Remove from heat and whisk in sour cream. Taste and adjust for salt and pepper. Garnish with parsley.
- Serving Size: 1 chop and gravy
- Calories: 304
- Sodium: 233mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg